A great side dish for any event.
Ingredients
Vinaigrette:
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 red onion, sliced paper thin
2 tablespoons chopped herbs such as parsley, basil, oregano, thyme, rosemary and chives
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 large fennel bulbs, cored and quartered
8 small parsnips, peeled and trimmed
8 baby leeks, rinsed and trimmed
8 baby onions, peeled and trimmed
1/2 pound green beans trimmed
Instructions
1. To Make the vinaigrette: In a small bowl, whisk together the olive oil, vinegar and lemon juice. Stir in the onion, herbs, salt and pepper. Cover and set aside at room temperature for several hours or overnight.
2. In a large steamer, steam the fennel for 12 to 15 minutes or until crisp-tender. Remove from the steamer, set aside and cover to keep warm.
3. Steam the parsnips for 10 to 12 minutes, the leeks for 8 to 10 minutes, the onions for 8 to 10 minutes and the green beans for 5 to 6 minutes.
4. Be careful not to overcook; all the vegetables should be crisp-tender.
5. When each vegetable is cooked set it aside, and cover to keep warm.
6. Arrange the vegetables on a large platter. Whisk or shake the vinaigrette and pour it over the vegetables.
7. Serve immediately, while the vegetables are still warm.
Want another yummy side dish? Try coconut rice.
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